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drank Mugicha (Barley) by Puripan
74 tasting notes

Hmmm
Steepster should have a way to address mixtures of multiple teas simultaneously.
This is a mix of Puripan’s Mugicha, and their Oksusucha (Corn). I never bother straining this tea – I just leave the kernels in the cup. No real worry about it oversteeping.
Things are tending to go awry today, so I felt I needed a reliable tea that wouldn’t turn on me. This brew was loyal as always, and so I’ll do it the favor of a good review.

As the corn and barley are both roasted, this tea bears a great resemblance to coffee. I can’t really say how it compares to finer coffees, but it’s sure better than the stuff we have in the campus dining hall. It definitely lacks the ickiness of coffee (I say, perhaps, with an underdeveloped tongue towards coffee), and it won’t leave your breath stinking, or your teeth yellow!
I can’t really say how this tea takes milk, cream, or sugar… I drink my coffee black, and I take my tea straight. (usually.) Maybe I’ll experiment someday, and come back to you on that.
The corn here gives a subtle, sweet base, while the barley brings in bitter complexity. I like having these two herbals separately, but they work best as a team – they bring out the best in each other, underneath the umbrella of roasted flavor. It’s good to keep the ingredients unmixed before brewing, of course, so you can tip the ratio of sweet to bitter to your mood – today calls for extra barley.
It makes an agreeable background cup, when you’re just relaxing at the computer, or you’re thinking and you need a pleasant drink that won’t distract you. Perhaps the only thing that wouldn’t pull an avid coffee drinker from their usual drink, would be the complete lack of caffeine in this. I tried mixing some mate in once, but… It’s too much work, and while it’s drinkable, it’s not as good. Maybe I’ll experiment with a base of black tea…

If you’re interested in this tea, you don’t need Puripan. From what I hear (and have yet to experiment with), any Korean market has roasted corn in barely, often in bulk. Also, if you’re visiting a Korean restaurant, there’s a good chance this mix, or one of the two parts, is the tea they’ll be serving. Keep an eye out – it’s a good drink.
Also a side note – it’s good iced, too. It’s a water substitute, apparently. Very refreshing, hot, iced, or room temperature. It’s the Rooibos of Korea!

Preparation
Boiling
takgoti

DUDE. So THAT’s what we get at Korean BBQ. I’ve always liked it, but now I know what it’s called. The last time we asked them what something was the waitress was like, “AHHH! PIG’S FEET! HAHAHAHAHA!” and then she laughed at us for the rest of the night and I didn’t want to ask anything else. So, thanks. I’ll have to check next time I’m at an Asian mart.

JMKauftheil

That sounds like a traumatizing experience. XD

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takgoti

DUDE. So THAT’s what we get at Korean BBQ. I’ve always liked it, but now I know what it’s called. The last time we asked them what something was the waitress was like, “AHHH! PIG’S FEET! HAHAHAHAHA!” and then she laughed at us for the rest of the night and I didn’t want to ask anything else. So, thanks. I’ll have to check next time I’m at an Asian mart.

JMKauftheil

That sounds like a traumatizing experience. XD

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